かっぺ正宗
It is fully matured and has body, with a sake level of 4.3 and an acidity level of 1.5.
75 points
Japanese>English
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かっぺ正宗
Stable and tasty. Slightly lacking in body, but beautifully finished.
90 points
Japanese>English
かっぺ正宗
Enough aging, yellow liquor. I like it, but it is a bit twisted. Compared to Reiho, I would rate it lower.
75 points
Japanese>English
かっぺ正宗
Steady taste, a refreshing ginjo that is not unlike a pure sake.
It is easy to drink.
75 points
Japanese>English
かっぺ正宗
香住鶴
いつもとイメージが違う一本
80点
かっぺ正宗
Local brand. But rated without discovery.
75 points.
It's cleaner than I expected, so I'm wondering about the gap with the trademark.
Japanese>English
かっぺ正宗
My favorite Tanzawa. It is still very rich. I wanted to drink it with warmed sake.
85 points
Japanese>English
かっぺ正宗
Clear, a little punchy (well-balanced)
75 points ← I like rich mellow taste
Japanese>English
かっぺ正宗
This is a sake often seen in supermarkets. Tasted at an event.
It is a refreshing Yamadanishiki Daiginjo with good cost performance.
80 points
Japanese>English
かっぺ正宗
I always saw this one in the supermarket but never bought it.
Here it is! It's a cosy 85 points.
Japanese>English
かっぺ正宗
I always saw this one in the supermarket but never bought it.
Here it is! It's a cosy 85 points.
Japanese>English
かっぺ正宗
Sekaihaka Junmai Daiginjo ALE16
75 points Slightly thin, but punchy
Japanese>English
かっぺ正宗
Today, I attended an event. I attended the event because I was able to taste commercial sake.
Memorandum record
◎Junmai Daiginjo 45 ALE15
85 points ←A series of points based on this
Japanese>English
かっぺ正宗
It was a chilly day today, but it was a great day for the heated sake drinkers.
We opened a bottle of the top-quality sake from the Daishichi Shuzo brewery.
Compared to the standard Daishichi Namaoto Junmai, it is lighter in body and has a slightly alcoholic feel.
However, as the name "kokujo" implies, the clearness of this sake is due to the unparalleled love for rice, which is expressed by the ultra-flattened rice polishing.
It is not a matter of good or bad, but an artistic bottle.
Japanese>English
かっぺ正宗
Speaking of Kochi sake, Tsukasa Botan is probably the best sake in Kochi. Now that we have the bonito, we will have the sake in the package recommended by Mr. Rui Yoshida!
Dry is dry.
I imagined that Tosa sake would be a bit lighter, but it is surprisingly fruity.
Tsukibotan also uses CEL!
I wonder if Rui-san likes this kind of sake...
But I like this poem.
Tosa sake is blue, drunkenness is straight.
Japanese>English
かっぺ正宗
Next month, I have the second exam for JSA wine expert, and recently I have been spending all my time studying wine tasting.
I am busy on weekdays, so I drink on weekends.
To be honest, it is hard for me to have to drink wine instead of sake, which I love, but I am trying my best.
← Of course, there are good things about wine, too.
Now that I've finished studying for the tasting, I'm going to have a glass of wine for the evening!
After all - I am - Kiku-Masamune!
Sake is really good 🙌I'm glad I'm Japanese😁My wife bought some bonito for me. It goes really well with it!
The reason why I took the wine expert test is because when I recommend sake to foreigners, I need to know about wine!
Japanese>English
かっぺ正宗
This is the second day in a row of Kenrishi.
Yesterday, I drank it at room temperature, but today, I drank it heated!
I'm going to work tomorrow, but I'm not going to stop drinking it.
Regular kenrishibai is the best in terms of cost performance, but when it is heated up, it has an umami flavor that is hard to describe.
Thank you, Mr. Kenshyo, for everything! You can raise the price more: ☺️
Japanese>English
かっぺ正宗
This is my favorite Kenrishi (regular type).
I didn't expect to be able to buy it at 30% off at a supermarket! I think it was about 1,400 yen, a bargain!
I love the sense of maturity in Kenrishi. Today is the day it was uncorked, so I served it at room temperature!
Even if you don't heat it up, it's still a great sake. The best high-cost sake.
I look forward to heating it up next time. ☺️
Japanese>English
かっぺ正宗
Late summer heat, but heated sake!
A single sake from Okayama's Rimori Sake Brewery. What a good name!
The fullness of Akaban Omachi, with a rice polishing ratio of 70%, is best appreciated when heated.
Also, after a year of aging, this sake will be outstanding 🤯.
Japanese>English
かっぺ正宗
This is the first time in a long time that I have uncorked a bottle of Junmai Genshu from Yukawa Sake Brewery's Kuroemon XVI.
The sake rice is 100% Hitogochi, and the rice polishing ratio is 60%.
It is a sake made using the "nama-hashiroshi" method, but it does not have a "nama-hashiroshi" feel to it, but rather a complexity. The bitterness and umami are well developed.
In the mouth, the acidity stands out. Even though it is a lactic acidity from the sake yeast line, it has a youthful feeling like unsweetened yogurt rather than butter, and there is a slight gassy feeling.
An IWC award-winning, fruity sake that foreigners might like. Although you can feel the alcohol on your tongue, the balance of aroma, umami, and taste is one word that describes it wonderfully.
(Reference)
It has been one week since the bottle was uncorked. The taste has settled down. The gasiness that had been present for a while has calmed down, and it has become easier to drink.
It might be good to try heating sake.
Japanese>English